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Post by steev on Jan 12, 2016 3:51:24 GMT -5
Well, here's to good food for you and yours.
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Post by raymondo on Jan 12, 2016 4:06:31 GMT -5
... How long should I expect a batch to last out on the counter vs. in the fridge? I find the pickles just get more and more sour the longer they are left out of the fridge. They continue to ferment in the fridge too but very slowly. I like mine very sour so I don't put them in the fridge unless it's hot, which for me means 30°C (~86°F) or more. Lots of pickles to try on the picklemetoo website. |
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Post by khoomeizhi on Jan 12, 2016 5:24:39 GMT -5
Does it make sense to reuse the same--already fermented--brine and just put some more veggies into the same jar? no, since the veggies will have sucked up some of the salt, your brine will now be lower salinity - it'll probably work for another round or two, but with decreasing effectiveness. you can always put a shot of the old brine in the new to jumpstart the process a bit... |
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Post by raymondo on Jan 13, 2016 17:51:58 GMT -5
If you can give the veg a good dose of bacteria, like inoculating with some of the previous brine batch, you can do without salt. A local sauerkraut producer makes all her ferments without salt these days relying instead on inoculating each batch with some of the juice from a previous batch. Her fermenting crocks are now impregnated with the fermenting bugs too I would guess.
Nevertheless, I'm too paranoid to try without salt, though I do use only a very weak brine, at somewhat less than 1%.
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Post by philagardener on Jan 13, 2016 21:02:26 GMT -5
I lactofermented my first beets this Fall - they were great! Need to pick up a few airlocks, but used the simple system of a jar in a jar to keep the veggies down and let the CO2 release. Amazingly easy! It is interesting to hear raymondo 's suggestion to drop the salt as I am trying to watch that in my diet. |
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Post by khoomeizhi on Jan 14, 2016 5:10:13 GMT -5
agreed - good to know. makes sense, since the salt's really just there to push towards the right kinds of bugs. adding a culture of the right bugs at the beginning should avoid some of the need.
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Post by shoshannah on Aug 11, 2016 0:02:32 GMT -5
I do sourdough bread, biscuits, pancakes and more.
Cabbage sauerkraut. The juice is really good for building beneficial flora.
I tried fermented pickles. I'm not very good at making yogurt. My buttermilk was like cheese it was so thick.
We used to press apples and that ferments rather quickly. I drank before it would get too vinegary.
My dad couldn't handle it fresh so we canned most of it.
The wine vinegar I keep in the frig.
Susan
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Post by khoomeizhi on Aug 11, 2016 15:26:01 GMT -5
got a batch of dosa batter stinking on the kitchen counter as i type.
i've been picking a lot of wild blueberries in the nearby high country, and i need to get the mead i started with lots of those berries into a carboy soon. great source of wild yeast! very active ferment, didn't even need to make a starter.
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